CA2620368C - Procede de production de croustilles allegees - Google Patents
Procede de production de croustilles allegees Download PDFInfo
- Publication number
- CA2620368C CA2620368C CA2620368A CA2620368A CA2620368C CA 2620368 C CA2620368 C CA 2620368C CA 2620368 A CA2620368 A CA 2620368A CA 2620368 A CA2620368 A CA 2620368A CA 2620368 C CA2620368 C CA 2620368C
- Authority
- CA
- Canada
- Prior art keywords
- potato
- brine solution
- acacia gum
- reduced fat
- chip
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000000034 method Methods 0.000 title claims abstract description 39
- 235000013606 potato chips Nutrition 0.000 title claims abstract description 27
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 79
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 79
- 239000012267 brine Substances 0.000 claims abstract description 52
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 52
- 239000000243 solution Substances 0.000 claims abstract description 49
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 36
- 229920000084 Gum arabic Polymers 0.000 claims abstract description 35
- 239000000205 acacia gum Substances 0.000 claims abstract description 33
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 23
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 238000007654 immersion Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 26
- 239000003925 fat Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 230000008569 process Effects 0.000 description 10
- 239000000047 product Substances 0.000 description 8
- 238000005406 washing Methods 0.000 description 7
- 238000001035 drying Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 206010033546 Pallor Diseases 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 241000220479 Acacia Species 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 3
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 150000001805 chlorine compounds Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 235000006491 Acacia senegal Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 description 2
- 238000005422 blasting Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000007795 chemical reaction product Substances 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 238000010977 unit operation Methods 0.000 description 2
- 244000130693 Acacia horrida Species 0.000 description 1
- 235000011468 Albizia julibrissin Nutrition 0.000 description 1
- QXKAIJAYHKCRRA-JJYYJPOSSA-N D-arabinonic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(O)=O QXKAIJAYHKCRRA-JJYYJPOSSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical class [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000005852 Mimosa quadrivalvis Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical class [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001541238 Vachellia tortilis subsp. raddiana Species 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000010420 art technique Methods 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000010981 drying operation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000011777 magnesium Chemical class 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 239000011591 potassium Chemical class 0.000 description 1
- 229910052700 potassium Chemical class 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 210000000051 wattle Anatomy 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US11/240,959 US7524525B2 (en) | 2005-09-30 | 2005-09-30 | Method for making reduced fat potato chips |
| US11/240,959 | 2005-09-30 | ||
| PCT/IB2006/003003 WO2007036804A2 (fr) | 2005-09-30 | 2006-08-10 | Procede de production de croustilles allegees |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2620368A1 CA2620368A1 (fr) | 2007-04-05 |
| CA2620368C true CA2620368C (fr) | 2011-05-10 |
Family
ID=37900126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2620368A Expired - Fee Related CA2620368C (fr) | 2005-09-30 | 2006-08-10 | Procede de production de croustilles allegees |
Country Status (10)
| Country | Link |
|---|---|
| US (2) | US7524525B2 (fr) |
| EP (1) | EP1937087A4 (fr) |
| AR (1) | AR056114A1 (fr) |
| AU (1) | AU2006296280B2 (fr) |
| BR (1) | BRPI0616632A2 (fr) |
| CA (1) | CA2620368C (fr) |
| RU (1) | RU2402239C2 (fr) |
| TW (1) | TW200726409A (fr) |
| WO (1) | WO2007036804A2 (fr) |
| ZA (1) | ZA200801957B (fr) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2007280082B2 (en) * | 2006-08-02 | 2011-05-19 | Pringles S.A.R.L. | Low fat snack compositions |
| US8697159B2 (en) * | 2010-01-25 | 2014-04-15 | General Mills, Inc. | Coated food product and method of preparation |
| US20150030743A1 (en) * | 2013-07-29 | 2015-01-29 | Gregory Anders | Method and edible article of manufacture |
| RU2569823C1 (ru) * | 2014-07-01 | 2015-11-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования ФГБОУ ВПО "Астраханский государственный технический университет" | Способ производства картофельных чипсов |
| US20170035078A1 (en) * | 2015-08-04 | 2017-02-09 | Frito-Lay North America,Inc. | Method and system for producing a fried food product |
Family Cites Families (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2282788A (en) * | 1942-03-11 | 1942-05-12 | Musher Foundation Inc | Dry stable food composition |
| US3424591A (en) * | 1965-06-09 | 1969-01-28 | Dow Chemical Co | Hydrocolloid surface treatment to yield french fried potato products |
| US3865563A (en) | 1971-06-25 | 1975-02-11 | Blaw Knox Food Chemical | Apparatus for washing particulate comestible materials |
| US4277510A (en) | 1979-01-02 | 1981-07-07 | Frito-Lay, Inc. | Process of making potato chips |
| US4272554A (en) * | 1979-05-07 | 1981-06-09 | Frito-Lay, Inc. | Process for preparing blister-inhibited potato chips |
| US4537786A (en) | 1983-12-05 | 1985-08-27 | Frito-Lay, Inc. | Method of preparing low oil fried potato chips |
| US4608264A (en) | 1984-01-30 | 1986-08-26 | Frito-Lay, Inc. | Pretreatment of fried food products with oil containing emulsifiers |
| US4608262A (en) | 1985-01-03 | 1986-08-26 | J. R. Simplot Company | Method of making frozen potato patties and the products formed thereby |
| US4721625A (en) | 1985-11-01 | 1988-01-26 | Borden, Inc. | Process for preparing low oil potato chips |
| CA1260312A (fr) | 1986-03-26 | 1989-09-26 | Steve Haydock | Procede de fabrication de croustilles, et croustilles ainsi obtenues |
| US4863750A (en) * | 1986-05-07 | 1989-09-05 | Frito-Lay, Inc. | Method for making potato chips having batch-fried texture and flavor |
| DE3725285A1 (de) | 1987-07-30 | 1989-02-09 | Bayer Ag | Antibackmittel und ein verfahren zum auftragen dieser antibackmittel auf ammoniumbifluorid und/oder -fluorid-salzgemische und -salze |
| US4933199A (en) | 1989-02-01 | 1990-06-12 | Frito-Lay, Inc. | Process for preparing low oil potato chips |
| US4917909A (en) * | 1989-06-23 | 1990-04-17 | Gaf Chemicals Corporation | Low oil potato chips and process for preparing |
| US5084291A (en) | 1990-02-08 | 1992-01-28 | Lamb-Weston, Inc. | Process for preparing french fried potato strips with salt content |
| EP0468044B1 (fr) * | 1990-02-15 | 1995-10-11 | PQ Corporation | Procede de traitement de l'huile de friture utilisant une composition d'alumine et de silice amorphe |
| US5126152A (en) * | 1991-03-01 | 1992-06-30 | Opta Food Ingredients, Inc. | Method of coating foods with an edible oil barrier film and product thereof |
| CA2073670C (fr) * | 1992-06-11 | 1996-10-29 | Giuseppe Mazza | Procede permettant de controler le noircissement apres cuisson des pommes de terre semi-frites |
| US5393552A (en) | 1993-07-12 | 1995-02-28 | Nestec S.A. | Process for producing french fries having an extended holding quality |
| WO1995015696A1 (fr) | 1993-12-10 | 1995-06-15 | Ore-Ida Foods, Inc. | Pommes de terre dorees a point et leur procede de preparation |
| US5885639A (en) * | 1997-06-06 | 1999-03-23 | Nestec, S.A. | Process for preparing parfried potato strips having an extended hold time upon finish frying |
| US5912034A (en) | 1997-09-22 | 1999-06-15 | Epl Technologies, Inc. | Process for inhibiting enzymatic browning and maintaining textural quality of fresh peeled potatoes |
| US6113957A (en) | 1998-03-25 | 2000-09-05 | Mccain Foods Usa | Process of coloring french fry potatoes |
| US6180145B1 (en) | 1998-04-13 | 2001-01-30 | T & M Potato, Llc | Process for preparing baked potato product |
| US6265005B1 (en) * | 1998-04-24 | 2001-07-24 | Newly Weds Foods, Inc. | Coating composition for foods and method of improving texture of cooked foods |
| NL1014795C2 (nl) | 2000-03-30 | 2001-10-02 | Aviko Bv | Werkwijze voor het van een deklaag voorzien van voorgebakken frituurproducten. |
| US20030183092A1 (en) | 2002-03-29 | 2003-10-02 | Recot, Inc. | Application of brine solutions to food products, without the production of effluent |
-
2005
- 2005-09-30 US US11/240,959 patent/US7524525B2/en active Active
-
2006
- 2006-08-10 WO PCT/IB2006/003003 patent/WO2007036804A2/fr active Application Filing
- 2006-08-10 AU AU2006296280A patent/AU2006296280B2/en not_active Ceased
- 2006-08-10 BR BRPI0616632-6A patent/BRPI0616632A2/pt not_active Application Discontinuation
- 2006-08-10 EP EP06820810A patent/EP1937087A4/fr active Pending
- 2006-08-10 RU RU2008114207/13A patent/RU2402239C2/ru not_active IP Right Cessation
- 2006-08-10 CA CA2620368A patent/CA2620368C/fr not_active Expired - Fee Related
- 2006-08-22 TW TW095130752A patent/TW200726409A/zh unknown
- 2006-09-29 AR ARP060104295A patent/AR056114A1/es not_active Application Discontinuation
-
2008
- 2008-02-29 ZA ZA200801957A patent/ZA200801957B/xx unknown
-
2009
- 2009-03-06 US US12/399,179 patent/US20090169710A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| EP1937087A4 (fr) | 2010-05-19 |
| RU2402239C2 (ru) | 2010-10-27 |
| TW200726409A (en) | 2007-07-16 |
| US20090169710A1 (en) | 2009-07-02 |
| US7524525B2 (en) | 2009-04-28 |
| EP1937087A2 (fr) | 2008-07-02 |
| AU2006296280A1 (en) | 2007-04-05 |
| WO2007036804A3 (fr) | 2009-04-16 |
| CA2620368A1 (fr) | 2007-04-05 |
| AU2006296280B2 (en) | 2009-11-05 |
| WO2007036804A2 (fr) | 2007-04-05 |
| RU2008114207A (ru) | 2009-11-10 |
| BRPI0616632A2 (pt) | 2011-06-28 |
| US20070077344A1 (en) | 2007-04-05 |
| ZA200801957B (en) | 2009-06-24 |
| AR056114A1 (es) | 2007-09-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request | ||
| MKLA | Lapsed |
Effective date: 20150810 |